Spicy Taqueria Carrots and Potatoes

Spicy Taqueria Carrots and Potatoes

Back in California, what we call “Taco Wagons” reign supreme and are pretty much the best things ever! Taco Wagons were popular before Food Trucks became all the rage, serving up dollar tacos as well as the best burritos and chimichangas EVER! I think every time we visit California, I eat from the taco wagon pretty much like 3 times in one week. I’ve got to get my fix while I can.

The garnish on top of your plate of tacos is typically these spicy pickled carrots (along with jalapenos). Who would have thought about CARROTS on top of your taco!? But they are fantastic. They’ve got some serious kick and are the perfect complement. I’ve always searched for these carrots in the store and while you can find some pickled jalapenos with carrots in the jar, there are never enough to satisfy my spicy carrot craving. I’ve finally found a recipe that tastes JUST like the real thing, although if you want, you can kick up the heat on these as they’re rather mild in comparison. 

Spicy Taqueria Pickled Carrots-3

A friend of mine gave me the idea to add potatoes to the mix. Best idea EVER! While the recipe is written for both, feel free to experiment with a jar or two of both by themselves. Then you’ll be eating these with a fork out the jar and on pretty much everything you can think of in no time. 

Taqueria Carrots and Potatoes
Yields 2
spicy taqueria style pickled carrots and potatoes
Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
  1. 1 cup vinegar
  2. 1 cup water
  3. 1 tablespoon kosher salt
  4. 1/4 teaspoon whole peppercorns
  5. 1/4 teaspoon cumin seeds
  6. 1 teaspoon oregano
  7. 1/2 onion, sliced
  8. 4 cloves garlic
  9. 1-2 jalapenos, sliced (keep seeds in for more heat)
  10. 2 dried red chiles
  11. 1 1/2 pound carrots and potatoes, sliced thin
  1. In a large microwave safe bowl, add the sliced potatoes and carrots and cover with water. Microwave on high for 3-4 minutes or until carrots are al dente. You can also boil them until al dente. Drain and set aside.
  2. In a medium saucepan, add the vinegar, water, salt, oregano, cumin seeds, and peppercorns and bring to a boil. In your sterilized pint jars, layer the onion, jalapenos, garlic, red chiles, and carrots and potatoes.
  3. Pour the hot vinegar solution over the carrots and potatoes, leaving 1/2 inch headspace. If canning, remove any air bubbles and hot water bath process for 10 minutes. You can also cool and refrigerate up to one month if not processing.
  1. Yields 2 pint jars
Adapted from The Tasting Table
Adapted from The Tasting Table
Prairie Californian http://prairiecalifornian.com/
Jenny Dewey Rohrich

Spicy Taqueria Carrots and Potatoes - Prairie Californian